pectins and Anemia--Iron-Deficiency

The role of essential nutrient metal ions (Mg, Fe, Cu, Zn, Mn and Co) often deficient in our foodstuffs, although vitally essential in the function of the human organism as well as the different reasons for these deficiencies both in foods and in the human body have been studied. The most frequent nutritional disease is iron deficient anaemia. Inorganic salts, artificial synthetic monomer organic metal complexes of high stability or organic polymer complexes of high molecular mass are unsatisfactory for supplementation to the human body, owing to poor absorption, low availability and/or harmful side effects. In contrast, we have recently found that mixed metal complexes of oligo/polygalacturonic acids with medium molecular weight prepared from natural pectin of plant origin are efficient for oral supplementation. Sufficient absorption of essential metal ions from metal oligo/polygalacturonate mixed complexes with polynuclear innersphere structure is due to the high ionselectivity and medium stability values. Metal oligo/polygalacturonate mixed complexes contain all deficient essential metal ions in adequate amounts and ratios for higher bioavailability of metal ions and optimal vital function. Therefore, by oral administration of these complexes, metal ion homeostasis and optimal interactions with vitamins and hormones can be ensured. Prelatent or latent macroelement Mg deficiency can often be observed among clinical or ambulance patients. Latent or manifest mesoelement iron deficiency is the most common, however, the occurrence of microelement copper, zinc, manganese and cobalt latent deficiencies is not seldom either. Supplementation studies utilizing essential metal oligo/polygalacturonate complexes led to satisfactory outcome without harmful side effects.

Topics: Administration, Oral; Anemia, Iron-Deficiency; Biological Availability; Cobalt; Copper; Deficiency Diseases; Dietary Supplements; Hexuronic Acids; Humans; Intestinal Absorption; Iron; Manganese; Molecular Weight; Pectins; Pharmaceutical Vehicles; Trace Elements; Zinc

The objective of this study was to verify whether soluble fiber pectin interferes in growth and intestinal iron absorption in rats during iron deficiency anemia recovery. Twenty-one-day-old Wistar rats (n = 48) were fed for 2 weeks on a diet without iron in order to induce iron deficiency anemia. The anemic animals (age = 36 days) were divided into two groups: (1) pectin, 50 g of pectin per kilogram of diet, and (2) control, diet without dietary fiber. Iron was added to the diets for the two groups in order to reverse the anemia. During the iron deficiency anemia recovery phase (3 weeks), the pectin group showed lower mean values (p < 0.05) of weekly food intake (89.18 +/- 10.82; 107.60 +/- 11.70; 114.50 +/- 16.29 g, respectively, for the pectin group and 99.56 +/- 10.60; 116.36 +/- 15.33; 125.66 +/- 17.25 g, respectively, for the control group). The body weight of the pectin group was lower (p < 0.05) during the study's second and third weeks (192.42 +/- 16.67 and 228.75 +/- 19.81 g, respectively, and 202.87 +/- 19.96 and 243.51 +/- 20.44 g for the control group). Pectin led to a reduction in food intake and growth but not to iron absorption when taking into account the regeneration of hemoglobin mass.

Topics: Anemia, Iron-Deficiency; Animal Feed; Animals; Body Weight; Intestinal Absorption; Iron, Dietary; Male; Pectins; Rats; Rats, Wistar; Solubility

Effects of pectins with different degrees of esterification (DE) and molecular weights (MW) on iron bioavailability were investigated in healthy growing rats by following erythrocyte incorporation of a dose of 58Fe. Rats were fed a control diet for 8 d and then deprived of food for 16 h. Two hours after the start of feeding iron-deficient diets, with or without pectin (80 g/kg diet), a dose of FeSO4 rich in 58Fe (60.28%) was intubated into the stomach; rats were then allowed to feed for an additional 4 h before withdrawal of food for 10 h. Rats were then fed iron-adequate diets for 9 d. The pectins differed in DE and MW, respectively, as follows: P-A (73%, 860,000), P-B (75%, 89,000), P-C (22%, 1,260,000) and P-D (24%, 114,000). Rats fed pectin-free diet with free access to food or restricted to the same quantity consumed by a respective pectin group served as controls. Iron absorption was 48% in the control group and 57% in rats fed P-B. Rats fed P-B had higher (P 2 < or = 0.05) serum iron, transferrin saturation, hematocrit and liver and spleen iron than the control group or the group fed P-C. These indices, except for transferrin saturation, were also higher In rats fed P-A and P-D compared with those fed P-C and controls, but to a lesser extent than in rats fed P-B. The data indicate that bioavailability of dietary non-heme iron was enhanced when pectin of low MW and high DE was added to the diet. This improvement was not evident with pectins having high MW and/or low DE.

Topics: Absorption; Anemia, Iron-Deficiency; Animals; Biological Availability; Diet; Erythrocytes; Esterification; Iron; Iron Isotopes; Male; Molecular Weight; Pectins; Rats; Tissue Distribution